Tomato Lentil Stew With Crispy Potato

This hearty one-pot stew makes the most out of kitchen staples thanks to some smart cooking strategies. Carrot, celery and onion are familiar vegetables for creating an aromatic base, but here, cutting them slightly larger gives them a more prominent presence and flavor in the stew. Thinly sliced potatoes are arranged on top, creating a protective covering that allows the lentils to become extra tender. Dill introduces a herbal perfume, but there’s room to substitute with whatever herbs you have on hand; parsley, cilantro or mint would each work well here.

Ingredients

• 2 Tbsp extra-virgin olive oil, more as needed
• 1 yellow onion, halved and thinly sliced
• 2 celery stalks, trimmed and thinly sliced
• 1 medium carrot, scrubbed, trimmed, halved lengthwise and thinly sliced
• Salt and pepper
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable stock
• 1 1/2 cups green lentils
• 3 garlic cloves, roughly chopped
• 1 tsp sugar
• 1/2 tsp crushed red pepper
• 2 small russet potatoes (about 12 oz), scrubbed
• 5 1/2 (lightly packed) cups chopped kale leaves (4 oz, from about 1 small bunch)
• 1/2 cup chopped dill, plus more for serving

Directions

1. Heat a medium Dutch oven or other ovenproof braising pot on medium-high. Add 2 tablespoons olive oil, the onion, celery and carrot; season with salt and pepper, and cook, stirring often, until softened and starting to caramelize, 5 to 6 minutes.
2. Add crushed tomatoes, stock, lentils, garlic, sugar and crushed red pepper; season well with salt and pepper, and stir to combine. Bring to the boil, then cover, reduce heat to medium and cook, stirring occasionally, for 15 minutes.
3. Meanwhile, thinly slice the potatoes, toss with olive oil until lightly coated and season with salt and pepper. Heat the oven to 450 degrees.
4. Uncover the lentils and stir. Stir in the kale and dill, allowing the kale to wilt. Taste and season with more salt and pepper, if needed.
5. Arrange the sliced potatoes in a slightly overlapping, circular pattern over the lentils until completely covered. Drizzle with more olive oil and season with salt and pepper.
6. Bake until the potatoes are tender and golden around the edges, about 25 minutes.
7. Scatter with more dill and serve.